Cooking appliance with a user interface

ABSTRACT

A method of cooking a food item in a cooking appliance having a cooking chamber and a user interface with a selector that allows a user to set a target degree of browning includes imaging, by an imaging device for capturing a real-time image, the food item inside the cooking chamber. A computing device in communication with the imaging device, and having a software module that receives the captured image, receives the captured real-time image from the imaging device.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a divisional application of U.S. patent applicationSer. No. 16/778,347, filed Jan. 31, 2020, now U.S. Pat. No. 11,448,403,issued Sep. 20, 2022, which is a continuation application of U.S. patentapplication Ser. No. 15/795,641, filed Oct. 27, 2017, now U.S. Pat. No.10,605,463, issued Mar. 31, 2020, both of which are incorporated hereinby reference in their entireties.

BACKGROUND

Household appliances typically comprise one or more componentsresponsible for the electromechanical operations of the appliance. Forexample, an oven can include an appliance management component having aprinted circuit board (PCB) with memory, as well as a user-interfacecomponent, such as a control panel or keypad, for a user to issuecommands to the oven.

Food items can undergo changes in appearance during a cooking process,and it can be beneficial to track these changes or monitor a currentstate of a food item to prevent overcooking or overbaking.

SUMMARY

In one aspect, the present disclosure relates to a method of cooking afood item in a cooking appliance having a cooking chamber and a userinterface comprising a display and a selector configured to allow a userto set a target degree of browning, the method comprising imaging, by animaging device for capturing a real-time image, the food item inside thecooking chamber, receiving, by a computing device in communication withthe imaging device and comprising a software module configured toreceive the captured image, the captured real-time image from theimaging device, determining a real-time degree of browning of the fooditem based on the imaging, and displaying on the display a visual scaleindicating the real-time degree of browning based on the determineddegree of browning and the target degree of browning, wherein thedisplay also displays the real-time image of the food item based on theimaging.

In another aspect, the present disclosure relates to a method of cookinga food item in a cooking appliance having a cooking chamber and a userinterface comprising a selector configured to allow a user to set atarget degree of browning, the method comprising imaging, by an imagingdevice for capturing a real-time image, the food item inside the cookingchamber, receiving, by a computing device in communication with theimaging device and comprising a software module configured to receivethe captured image, the captured real-time image from the imagingdevice, computing a target image based on the captured real-time imageand the target degree of browning, the target image indicating how thefood item appears with the target degree of browning, and displaying onthe user interface the target image and the target degree of browning.

BRIEF DESCRIPTION OF THE DRAWINGS

In the drawings:

FIG. 1 is a schematic view of an exemplary household appliance includinga user interface.

FIG. 2 illustrates a display of the appliance of FIG. 1 including avisual scale.

FIG. 3 illustrates an aspect of the visual scale of FIG. 2 .

FIG. 4 illustrates a cooking chamber in the household appliance of FIG.1 .

FIG. 5 is a schematic view of an electronic system utilized in thehousehold appliance of FIG. 1 .

DESCRIPTION OF EMBODIMENTS OF THE INVENTION

Aspects of the disclosure relate to a household appliance capable ofcooking food items, wherein the appliance includes an imaging device forviewing the food items during cooking.

FIG. 1 illustrates an exemplary automatic household appliance in theform of an oven 10. It will be understood that while illustrated as anoven 10, the household appliance can include any home appliance used forcooking or preparing food, such as a toaster oven, cooktop, ormicrowave. The oven 10 can include a cabinet 12 with an open-facedcooking chamber 14 defined by a pair of spaced side walls 16, 18 joinedby a top wall 20, a bottom wall 22, and a rear wall 23. A door 24selectively closes the chamber 14. The door 24 in an open position canallow a user to access the chamber 14, while the door 24 in a closedposition prevents access to the chamber 14 and seals the chamber 14 fromthe external environment. A food item 30 can be placed within thechamber 14 to be cooked by the oven 10.

The oven 10 can also include a heating system 35 having an upper heatingelement 36, commonly referred to as a broiler, and a lower heatingelement 38. The lower heating element 38 is illustrated in the exampleof FIG. 1 as being hidden or mounted beneath the cooking chamber bottomwall 22 in a heating element housing 40, where heat from the lowerheating element 38 can conduct through the bottom wall 22 and into thechamber 14. Alternatively, the lower heating element 38 can be mountedinside the chamber 14, where heat can conduct or radiate inside thechamber 14. Further, the upper and lower heating elements 36, 38 can bemounted at the side walls 16, 18 of the chamber 14. The heating system35 can further include a convection fan 42 that circulates air or steamwithin the chamber 14. The convection fan 42 can be any suitable fan andcan be mounted in any suitable location of the chamber 14, such as inthe rear wall 23.

An electronic system 50 capable of detecting, monitoring, or controllingvarious operation parameters can be included in the oven 10. Theelectronic system 50 can include a door position sensor 52 positionedwithin the cabinet 12 and capable of detecting whether the door 24 is inan open or closed state. In one example, the position sensor 52 can be amechanically activated sensor that opens or closes an electricalcircuit. Alternatively, the sensor 52 can be an infrared sensor, a sonicsensor, or any other suitable type of sensor for detecting the open andclosed positions of the door 24. Furthermore, a temperature probe 54 canbe included in the oven 10 and capable of detecting the ambienttemperature within the chamber 14 or an internal temperature of the fooditem 30. The temperature probe 54 can output a signal indicating asensed temperature via a wired or wireless connection as desired.

The electronic system 50 can also include a control panel 56 disposed onthe oven cabinet 12 and having a user interface 58 and display 60 forinputting desired parameters such as temperature or cooking time. Theuser interface 58 is illustrated herein as being integrated with thedisplay 60 in the form of a touch-screen display 62 on the oven cabinet12. It is also contemplated that the user interface 58 can includemanually-operated components such as buttons or dials, and a separatedisplay 60 can also be disposed on the cabinet 12. Furthermore, in anexample where the display 60 includes a touch-screen display, the userinterface 58 can include a combination of touch-screen componentsintegrated with the display 60 as well as manually-operated componentsseparate from the display 60.

A controller 64 can also be included in the electronic system 50,located in the cabinet 12 and configured to communicate with the controlpanel 56. The controller 64 can include any suitable controller for theoven environment, and it is contemplated that the user interface 58 canbe utilized to select an oven cooking program which the controller 64 iscapable of implementing. Additionally, the oven 10 can include anappliance communication module 66 capable of providing for datacommunication with a server or a mobile device (not shown), using wiredor wireless connections where appropriate.

The oven electronic system 50 can further include a camera 68,illustrated as being disposed within the chamber 14. The camera 68 canbe positioned anywhere within or adjacent to the chamber 14, includingwithin or outside the door 24, and is capable of imaging the food item30, either by capturing static images or video. Furthermore, a computingdevice 70 can be configured to receive image or video data from thecamera 68 and perform computations or comparison operations as desired.While the computing device 70 is illustrated herein as being included inthe oven 10, it is also contemplated that the computing device 70 can belocated in a remote device such as a mobile phone or tablet or in acloud-based server, where the remote device or server can be in datacommunication with the oven 10.

Turning to FIG. 2 , a schematic view of the touch-screen display 62 isshown, which incorporates the user interface 58 and display 60 asdescribed above. After placing the food item 30 in the cooking chamber14 (FIG. 1 ), the display 62 can show a real-time image 72 of the fooditem 30 as captured by the camera 68.

A visual scale 74 can be generated on the touch-screen display 62,illustrated herein as a gradient-shaded scale where the left sideindicates no browning of the food item 30, and the right side indicatesa substantial degree of browning of the food item 30. It will beunderstood that the gradient-shaded visual scale in the example of FIG.2 can be calibrated in a number of ways. In one example, the right-handside can be calibrated to indicate the food item 30 is totally burned,blackened, or charred; in another example, the right-hand side of thevisual scale 74 can indicate the greatest desirable degree of browningfor the food item 30 before burning occurs. It is also contemplated thatthe visual scale can include numeric indicators, a series of pictorialsymbols such as check marks, or a series of text captions such as “Nobrowning,” “Lightly browned” or “Very dark brown” in non-limitingexamples.

As used herein, “browning” or “degree of browning” will be used to referto finishing, texture, or doneness of food items. “Browning” can includea variety of food item qualities including, in non-limiting examples:

-   -   a color of a food item such as “lightly browned” or “very dark        brown”    -   cheese being melted, bubbly, or browned around the edges    -   food item textures such as dry, juicy, stringy, soft, firm,        chalky, or tender    -   bread crusts being soft or crisp    -   breads proofing, rising, or becoming crusty    -   meats being cooked to doneness levels such as “rare,” “medium”,        or “falling off the bone”    -   vegetables becoming tender, limp, or crisped    -   butters or oils becoming melted or softened    -   eggs being cooked to finishing levels such as “over easy” or        “hard boiled”

It will be understood that other food item finishing, texture, ordoneness qualities not listed are also contemplated by use of the“browning” descriptor. Furthermore, it can be appreciated that thevisual scale 74 can be calibrated to indicate qualities including “Nomelting,” “Substantial melting,” “No rising, “Moderately risen dough,”and the like, in non-limiting examples.

FIG. 3 illustrates that the touch-screen display 60 can be utilized toselect a target degree of browning 76, such as by a user tapping orsliding a finger along the visual scale 74. Furthermore, the display 62can be configured to modify the real-time image 72 (FIG. 2 ) of the fooditem 30 and to generate a target image 78 indicating how the food item30 may appear with the selected target degree of browning 76. In oneexample, sliding a finger toward the right along the visual scale 74 canmake the food item appear on the display 62 with progressively greaterdegrees of browning; lifting one's finger from the visual scale 74 canset the target degree of browning 76 and associated target image 78 ofthe food item 30. In this manner, the touch-screen display 62 can act asa selector to set the target degree of browning 76, which can beutilized by the oven 10 to prepare the food item 30.

Turning to FIG. 4 , a schematic view of the oven 10 illustrates in oneexample that the camera 68 can capture the real-time image 72 or videoof the food item 30 to be displayed on the touch-screen display 62during the cooking or baking process. The visual scale 74 can indicate areal-time degree of browning 80 of the food item 30, which can beupdated on the scale 74 in real time. It can be appreciated that as thecooking or baking process continues, the real-time degree of browning 80can progress toward the right of the visual scale 74 on the display 62.The target degree of browning 76 can also be displayed on the visualscale 74; in the example of FIG. 4 , the real-time 80 and target 76degrees of browning are both displayed on the same visual scale 74. Inanother example, the display 62 can generate a real-time visual scalefor the real-time degree of browning 80, and a separate target visualscale for the target degree of browning 76. In yet another example, thevisual scale 74 can solely indicate the real-time degree of browning 80unless a user selects an option to show or hide the target degree ofbrowning 76. Other examples in the spirit of the present disclosure arecontemplated for use in the oven 10.

Referring now to FIG. 5 , the electronic system 50 is shown in furtherdetail where arrows illustrate exemplary data communication betweenillustrated components. It will be understood that other data or signalcommunications not illustrated may exist between components, and thatother components may also be included in the electronic system 50.

It can be appreciated that the camera 68 can capture the real-time image72 and output this image 72 to the display 62, computing device 70,controller 64, or communication module 66. As in the example of FIG. 4the touch-screen display 62 includes the display 60 and user interface58; it is also contemplated that the display 62 and user interface 58can be distinct components in data communication with one another. Theuser interface 58 can be utilized to generate the target image 78 andoutput this image 78 to the computing device 70. Additionally, the userinterface 58 can also output or receive signals or commands directlyto/from the controller 64.

The computing device 70 can include a software module 82 configured tocompute the real-time degree of browning 80 based on the real-time image72. The target degree of browning 76 can be selected by the user in theexample of FIG. 3 ; in another non-limiting example, the software module82 can compute the target degree of browning 76 based on an automaticcooking program. Once determined, the computing device 70 can output thereal-time degree of browning 80, the target degree of browning 76, orthe target image 78 to the display 62, user interface 58, or controller64.

The software module 82 can include any suitable algorithm to compute thereal-time degree of browning 80. In an example where the real-timedegree of browning 80 refers to a color of the food item 30, oneexemplary algorithm can include the following:

-   -   receiving the real-time image 72    -   analyzing the red-green-blue (RGB) color value of each pixel in        the image 72 associated with the food item 30    -   averaging all RGB color values of all food-item pixels in the        image 72 to compute a single RGB color value representative of        the food item 30    -   converting the single RGB color value to a real-time degree of        browning 80 on the visual scale 74    -   outputting the real-time degree of browning 80

It will be understood that other processes or algorithms can be utilizedto compute the real-time degree of browning 80, including in exampleswhere “degree of browning” refers to food item textures as describedabove, such as a state of melting cheese. In addition, while illustratedwithin the oven electronic system 50, it is also contemplated that thesoftware module 82 can be located in a remote device such as a mobilephone or tablet (not shown), or in a cloud-based server (not shown), innon-limiting examples.

Upon receipt of either or both images 72, 78, or either or both degreesof browning 76, 80, the controller 64 can issue commands to the oven 10.In one example, the computing device 70 can determine that the real-timedegree of browning 80 is within a given range of the target degree ofbrowning 76, such as within 10% on a numeric scale, or within two shaderanges on the visual scale 74 in non-limiting examples. Thisdetermination can be output to the controller 64, which can reduce anoperating temperature of the oven 10 as a result.

The communication module 66 can also communicate with a remote devicesuch as a mobile device with a display (not shown). It is contemplatedthat the real-time image 72, target image 78, real-time degree ofbrowning 80, or target degree of browning 76 can be displayed on amobile device, where a user can update the target degree of browning ormonitor the real-time degree of browning via the mobile device whileaway from the oven 10.

In one example, a message can be output to the display 62 or a remotedevice (not shown) indicating that the real-time degree of browning iswithin a given range (such as two shade ranges on the visual scale 74)of the target degree of browning 76.

In another example, upon determination that the real-time and targetdegrees of browning 80, 76 are equal, the controller 64 can turn off theheating elements 36, 38 (FIG. 1 ) and notify a user on the display 62 oron a remote device (not shown) that the baking process is complete.

In an example where the baking process is not automatically terminated,the controller 64 can output a message on the display 62 or a remotedevice, including on the visual scale 74, when the real-time degree ofbrowning 80 reaches or exceeds the target degree of browning 76. Otherexamples in the spirit of the present disclosure are contemplated foruse in the oven 10.

In still another example, the temperature probe 54 of FIG. 2 can outputa current temperature of the food item 30 to the computing device 70 ofFIG. 5 . The computing device can determine whether operation of theheating system 35 (FIG. 1 ) should be continued, terminated, or a usercan be prompted for further instruction based on the food itemtemperature in combination with the real-time degree of browning 80 andtarget degree of browning 76. For example, it may be possible that thefood item temperature is below a safe level for consumption while thereal-time degree of browning 80 is approaching the target degree ofbrowning 76; in such a case, the controller 64 can reduce the operatingtemperature of the oven 10 to increase the food item temperature whilelimiting the increase of the real-time degree of browning 80. It is alsocontemplated that a message can be output to the display 62 or to aremote device (not shown) prompting a user to select from a list ofoptions including, but not limited to, “reduce temperature,” “acceptcurrent degree of browning,” or “modify target degree of browning.”

A method of cooking the food item 30 in the oven 10 can include imagingthe food item 30 in the cooking chamber 14, determining the real-timedegree of browning 80 based on the real-time image 72, and displaying onthe touch-screen display 62 (or an independent display 60) the real-timedegree of browning 80 on the visual scale 74 as described above. It canbe appreciated that the food item 30 can be imaged multiple times orrepeatedly during the cooking process, and the visual scale 74 can becontinually updated to show the real-time degree of browning 80. Thetarget degree of browning 76 can be user-defined, such as by use of thetouch-screen display 62 or an independent user interface 58, and thetarget degree of browning 76 can be displayed on the touch-screendisplay 62 or on a remote device as described above.

It can be appreciated that aspects of the present disclosure provide forthe ability to monitor the visual appearance of a food item during acooking process, as well as providing a visual scale to quickly assessthe completeness of a cooking process by way of assessing the degree ofbrowning. A user may be more familiar with assessing “doneness” of afood item (where “doneness” can be assessed by a degree of browning,crispiness, or other changes in color or texture) by way of visualinspection as compared with a traditional temperature measurement, whichmay rely on reference values depending on the food item being cooked inthe appliance.

To the extent not already described, the different features andstructures of the various embodiments can be used in combination, or insubstitution with each other as desired. That one feature is notillustrated in all of the embodiments is not meant to be construed thatit cannot be so illustrated, but is done for brevity of description.Thus, the various features of the different embodiments can be mixed andmatched as desired to form new embodiments, whether or not the newembodiments are expressly described. All combinations or permutations offeatures described herein are covered by this disclosure.

This written description uses examples to disclose the invention,including the best mode, and also to enable any person skilled in theart to practice the invention, including making and using any devices orsystems and performing any incorporated methods. The patentable scope ofthe invention is defined by the claims, and may include other examplesthat occur to those skilled in the art. Such other examples are intendedto be within the scope of the claims if they have structural elementsthat do not differ from the literal language of the claims, or if theyinclude equivalent structural elements with insubstantial differencesfrom the literal languages of the claims.

What is claimed is:
 1. A method of cooking a food item in a cookingappliance having a cooking chamber and a user interface comprising adisplay and a selector configured to allow a user to set a target degreeof browning, the method comprising: imaging, by an imaging device forcapturing a real-time image, the food item inside the cooking chamber tocapture the real-time image of the food item inside the cooking chamber;receiving, by a computing device in communication with the imagingdevice and comprising a software module configured to receive thecaptured real-time image, the captured real-time image from the imagingdevice; determining a real-time degree of browning of the food itembased on the imaging; and displaying on the display a visual scaleindicating a progression of the real-time degree of browning during thecooking of the food item, based on the determined degree of browning andthe target degree of browning, wherein the display also displays thereal-time image of the food item based on the imaging.
 2. The method ofclaim 1 wherein the imaging, receiving, determining, and displaying arerepeated during the cooking of the food item.
 3. The method of claim 1further comprising displaying the target degree of browning on thevisual scale along with the real-time degree of browning.
 4. The methodof claim 3 further comprising displaying on a remote device the targetdegree of browning.
 5. The method of claim 3 further comprisingterminating cooking of the food item when the real-time degree ofbrowning falls within a predetermined range of the target degree ofbrowning.
 6. The method of claim 5 wherein the terminating occurs whenthe real-time degree of browning is equal to the target degree ofbrowning.
 7. The method of claim 1 further comprising displaying on aremote device the real-time degree of browning.
 8. The method of claim 1further comprising displaying a target image based on the imaging andthe target degree of browning.
 9. The method of claim 1 furthercomprising comparing, by the computing device in data communication withthe selector, the real-time degree of browning to the target degree ofbrowning.
 10. The method of claim 9 further comprising modifyingoperation of the cooking appliance by a controller configured to modifyoperation of the cooking appliance when the comparison indicates thatthe target degree of browning at least equals the real-time degree ofbrowning.
 11. A method of cooking a food item in a cooking appliancehaving a cooking chamber and a user interface comprising a selectorconfigured to allow a user to set a target degree of browning, themethod comprising: imaging, by an imaging device for capturing areal-time image, the food item inside the cooking chamber to capture thereal-time image of the food item inside the cooking chamber; receiving,by a computing device in communication with the imaging device andcomprising a software module configured to receive the capturedreal-time image, the captured real-time image from the imaging device;computing a target image based on the captured real-time image and thetarget degree of browning, the target image indicating how the food itemappears with the target degree of browning; and displaying on the userinterface the target image and the target degree of browning.
 12. Themethod of claim 11 wherein the imaging, receiving, computing, anddisplaying are repeated during the cooking of the food item.
 13. Themethod of claim 11 further comprising displaying the captured real-timeimage on the user interface along with the target image and the targetdegree of browning.
 14. The method of claim 11 further comprisingdisplaying on a remote device the target degree of browning.
 15. Themethod of claim 11 further comprising computing, by the software module,a real-time degree of browning.
 16. The method of claim 15 furthercomprising comparing, by the computing device, the real-time degree ofbrowning to the target degree of browning.
 17. The method of claim 16further comprising terminating cooking of the food item when thereal-time degree of browning falls within a predetermined range of thetarget degree of browning.
 18. The method of claim 17 wherein theterminating occurs when the real-time degree of browning is equal to thetarget degree of browning.
 19. The method of claim 15 further comprisingdisplaying on a remote device the real-time degree of browning.
 20. Themethod of claim 16 further comprising modifying operation of the cookingappliance by a controller configured to modify operation of the cookingappliance when the comparison indicates that the target degree ofbrowning at least equals the real-time degree of browning.